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Wednesday, May 18, 2022

Express recipe: How to make Dahi Arbi

This simple yet so beautifully tasty dish that it reminds me of the warmth of my mother’s cooking.

Written by Ashima Goyal Siraj | Angola |
Updated: December 29, 2014 6:01:59 pm
dahi-arbi-main Dahi Arbi recipe (Source: Ashima Goyal Siraj)

It’s no surprise that so many of our memories are attached to food. Some dishes simply act as a time travel capsule for me, transporting me back into my mother’s kitchen many many years ago. And so was the case with today’s Dahi Ki Arbi (If I can warrant a translation – colocasia or taro root in yoghurt gravy). This simple yet so beautifully tasty dish that it reminds me of the warmth of my mother’s cooking and also a little bit of her cheating.

I was never into trying something new as a kid and I loved potato so I pretty much stayed with it. So the first time my mom tried arbi, she told me it was potato!

And the gullible me, believed it and what can I say: lucky me, loved it!

Dahi Ki Arbi
Preparation Time: 5 mins| Cooking Time: 15 mins| Serves 2

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250 gms arbi
½ tbsp ghee (clarified butter)
1 tsp ajwain (carom seeds)
½ tsp fenugreek seeds
¼ tsp turmeric powder
¼ tsp red chilly powder
½ inch ginger, chopped
1 green chilli chopped
5-6 curry leaves
2 cups yoghurt
3 cups water
Salt to taste

* Pressure cook arbi with 2 cups water for 3-4 whistles.

* Remove from heat and keep the cooker closed till the entire steam escapes.

* Once the steam escapes, remove the arbi from the pressure cooker. Peel and cut into slices. Keep aside.

* In a deep pan, heat ghee.

* Add ajwain and fenugreek seeds to the pan. When the seeds start to sputter, add the chopped chillies, ginger and curry leaves.

* In a mixing bowl, blend the yoghurt, 3 cups of water, turmeric and red chilli powder to a smooth blend.

* Remove the pan from heat and slowly add the yoghurt mixture to the ghee.

* Return the pan to heat and bring the mixture to a boil, while stirring constantly.

* Once the mixture boils, reduce the flame and let it simmer till the gravy thickens a little. (around 5-6 minutes)

* Add the boiled arbi to the yoghurt gravy and cook for another couple of minutes.

* Serve hot with chappatis.

Food is never just food. I believe it’s story telling, it’s conversation. It brings people together and it speaks a universal language! I love to play around in my kitchen. The thrill of being able to create something new and sharing it with others is what fuels my passion for cooking. The fact that dear husband is a foodie and an honest critique helps! I blog about my adventures in the kitchen at

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